Article Per Year (5 Year)
p-Index From 2021 - 2026
5.622
P-Index
This Author published in this journals
All Journal Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga Jurnal Pendidikan Teknologi dan Kejuruan Jurnal Pendidikan Indonesia Jurnal Ilmu Sosial dan Humaniora JMM (Jurnal Masyarakat Mandiri) MENDIDIK: Jurnal Kajian Pendidikan dan Pengajaran Jurnal Pendidikan Tata Boga dan Teknologi Jurnal Kajian Pariwisata dan Bisnis Perhotelan Jurnal Ilmiah Wahana Pendidikan Edu Society: Jurnal Pendidikan, Ilmu Sosial dan Pengabdian Kepada Masyarakat Jurnal Riset Rumpun Matematika dan Ilmu Pengetahuan Alam (JURRIMIPA) Jurnal Kuliner
Risa Panti Ariani
Universitas Pendidikan Ganesha
Religion Agriculture, Biological Sciences & Forestry Humanities Decision Sciences, Operations Research & Management Education Immunology & microbiology Languange, Linguistic, Communication & Media Mathematics Physics Social Sciences Other

Published : 77 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 77 Documents
Search

 4   5   6   7   8 
Hedonic test of moringa leaf sago cookies with the addition of Balinese complete seasoning Oryza Armabela; Risa Panti Ariani; Ni Made Suriani
Jurnal Pendidikan Tata Boga dan Teknologi Vol 6, No 2 (2025): Jurnal Pendidikan Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jptbt.v6i2.26944

Abstract

This study aims to determine the formulation of moringa leaf sago cookies with the addition of Balinese complete seasoning and public acceptance of the product through organoleptic preference tests based on aspects of taste, aroma, texture, and color. The type of research used is quantitative with an experimental approach. To obtain data in the community, this study uses an observation method, namely by distributing the favorite test sheets to the consumer community. Then the data will be analyzed using descriptive statistics (mean). The results of the study showed that the addition of Balinese complete seasoning received a good response from the community according to taste with the category of very like, aroma with the category of very like, texture with the category of  very like and color with the category of  very like.
SUBSTITUSI SARI DAUN KATUK (SAUROPUS ANDROGYNUS (L) MERR.) SEBAGAI PEWARNA ALAMI BOBA Ni Putu Heni Widyasari; Risa Panti Ariani; Ni Made Suriani
Jurnal Kuliner Vol. 6 No. 1 (2026)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jk.v6i1.68113

Abstract

Tujuan penelitian ini adalah untuk mengetahui: formula substitusi sari daun katuk dalam produk inovasi, kualitas produk boba daun katuk, dan kesukaan masyarakat terhadap produk boba daun katuk. Penelitian ini menggunakan rancangan penelitian pra-eksperimen. Panelis yang dilibatkan dalam penelitian ini yang terdiri dari 5 orang panelis terbatas dalam uji kualitas dan 40 orang panelis konsumen masyarakat dalam uji kesukaan. Data dikumpulkan dengan menggunakan metode observasi dengan penyebaran instrumen, yaitu lembar uji kualitas dan lembar uji kesukaan. Hasil penelitian menunjukkan bahwa: formula yang digunakan yaitu 120 ml sari daun katuk (melalui proses ekstraksi 1:1 daun katuk dengan air), 270 gram tepung tapioka, dan 78 gram gula pasir; kualitas mendapatkan kategori sangat sesuai berdasarkan deskripsi boba daun katuk dari tekstur, warna, rasa, dan aroma; kesukaan rata-rata mendapatkan kategori sangat suka, terkecuali pada aroma mendapatkan kategori suka.
Pengembangan Media Pembelajaran Flipbook Materi Sweet Bread Pada Mata Kuliah Bakery I Kadek Sudiana Riana; Cokorda Istri Raka Marsiti; Risa Panti Ariani
Jurnal Kuliner Vol. 6 No. 2 (2026)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jk.v6i2.115745

Abstract

Penelitian ini bertujuan untuk mendeskripsikan proses pengembangan media pembelajaran Flipbook materi Sweet Bread pada mata kuliah Bakery dan Mendeskripsikan validitas media pembelajaran Flipbook materi Sweet Bread pada mata kuliah Bakery di Program Studi Pendidikan Vokasional Seni Kuliner. Metode penelitian yang digunakan adalah penelitian dan pengembangan (Research and Development) dengan menggunakan model 4D yang meliputi tahap Define,Design,Develop, dan Disseminate. Teknik pengumpulan data dilakukan melalui penyebaran angket kepada ahli materi dan ahli desain media pembelajaran. Data dianalisis menggunakan pendekatan kualitatif dan kuantitatif. Hasil penelitian menunjukkan bahwa proses pengembangan media pembelajaran telah dilaksanakan sesuai dengan tahapan model 4D, yaitu tahap Define dilakukan melalui analisis kebutuhan pembelajaran, tahap Design berupa perancangan materi,perancangan desain flipbook,perancangan ilustrasi dan ikon serta penyusunan instrumen, tahap Develop berupa pembuatan produk dan uji validitas oleh para ahli, serta tahap Disseminate dilakukan penyebaran terbatas kepada dosen pengampu mata kuliah Bakery di Program Studi Pendidikan Vokasional Seni Kuliner. Hasil uji validitas menunjukkan bahwa media pembelajaran Flipbook memperoleh persentase sebesar 99,37% dari ahli materi dan 98,66% dari ahli desain media, yang keduanya termasuk dalam kategori “Sangat Valid”. Dengan demikian, media pembelajaran Flipbook materi Sweet Bread dinyatakan valid digunakan sebagai sumber belajar yang relevan untuk mendukung proses pembelajaran pada mata kuliah Bakery.
Pengembangan Media Flipbook Materi Menghidangkan Wine Pada Mata Kuliah Food and Beverage Service & Bar Euginia Kewa Basablolon; Luh Masdarini; Risa Panti Ariani
MENDIDIK: Jurnal Kajian Pendidikan dan Pengajaran Vol 12 No 1 (2026)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/003.0121.464

Abstract

This study aims to develop flipbook-based learning media for the wine serving material in the Food and Beverage Service and Bar course. The research employed a Research and Development (RnD) method using the 4D development model, which consists of the stages of define, design, development, and disseminate. The research subjects included material experts as well as learning media and design experts. Data were collected through observation, interviews, and questionnaires. The results showed that the developed flipbook learning media was categorized as “Very Feasible” for use, with a feasibility score of 86.7% from material experts and 96,7% from media and design experts. Based on these results, the flipbook learning media is considered suitable to be used as a supporting learning medium in the Food and Beverage Service and Bar course.
Pengembangan E-Modul Praktikum Laundry Berbasis Standar Operasional Prosedur (SOP) Di SMK Negeri 1 Singaraja Putu Kharisma Febriyanti; Risa Panti Ariani; Made Riki Ponga Kusyanda
MENDIDIK: Jurnal Kajian Pendidikan dan Pengajaran Vol 12 No 1 (2026)
Publisher : Universitas Mathla'ul Anwar Banten

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30653/003.2026121.487

Abstract

This study was motivated by the lack of digital learning media that specifically provides pratical guidance for laundry activities based on Standard Operating Prosedures (SOP) at SMK Negeri 1 Singaraja. The learning process still relies on conventional method, causing students to have difficulty understanding SOP properly. This study aims to develop an SOP based laundry practicum e-module focusing on linen washing competence using 4D decelopment model. This research is Research and Development (R&D) study consisting of four stages, define, design, develop, and disseminate. The validity of the e-module was assessed by two material experts and two media and design experts. The resultes showed that the developed e-modul was valid and suitable for use as a learning medium. The material expert validation obtained a ascore of 100%, while the media and design validation reached 98.75%, both categprized as very good. The e-module presentes systematic learning content based on SOP, supported by images, videos, and quizzez to facilitate independent learning. Therefore, this e-module can effectively support student in understanding and implementing laundry procedures in vocational education.
DAYA TERIMA MASYARAKAT PADA SELAI WANI (MANGIFERA CAESIA) SEBAGAI DIVERSIFIKASI PANGAN Ida Bagus Satria Harta Widana; Risa Panti Ariani; Cokorda Istri Raka Marsiti
Jurnal Pendidikan Teknologi dan Kejuruan Vol. 23 No. 2 (2026): Edisi Juli 2026
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jptk-undiksha.v23i2.113743

Abstract

Wani fruit (Mangifera caesia) is a seasonal fruit endemic to Bali with high nutritional and economic value. However, its postharvest shelf life is relatively short, lasting only 4–5 days after ripening, which often results in significant postharvest losses. This study aimed to: (1) develop a formulation for wani fruit jam based on the literature on tropical fruit jam processing, and (2) evaluate consumer acceptability of the jam in terms of color, aroma, taste, and texture. The study employed a laboratory experimental method using a One-Shot Case Study design. The research object was wani fruit jam formulated with 400 g of fruit pulp, 60 g of granulated sugar, 100 mL of water, and 10 g of lemon juice. The formulation was developed through preliminary trials and standard tropical fruit jam ratios. The study involved 50 untrained panelists, consisting of students from Universitas Pendidikan Ganesha, who evaluated the product using a five-point hedonic scale. Data were analyzed using descriptive quantitative methods by calculating the mean score for each sensory attribute. The results indicated that the wani fruit jam achieved a "Highly Liked" category for all evaluated attributes, with mean scores of 4.18 for color, 4.14 for aroma, 4.24 for taste, and 4.02 for texture. The variation in scores among sensory attributes represented normal differences in panelists' perceptions, while all attributes consistently fell within the "Highly Liked" category. The slow-cooking process for 45 minutes was effective in preserving the fruit's natural characteristics. It can be concluded that wani fruit jam demonstrated a high level of consumer acceptability among the tested participants and has strong potential for further development as a preserved fruit product. Nevertheless, this study was limited by the demographic scope of the panelists and the absence of physicochemical and microbiological analyses. Therefore, future studies are recommended to conduct comprehensive shelf-life evaluations supported by physicochemical and microbiological assessments.
Identifikasi Vannaza Eco Farm sebagai Agrowisata Anggur di Desa Dencarik, Kabupaten Buleleng Komang Widi Putrayasa; Ni Made Suriani; Risa Panti Ariani
JURNAL KAJIAN PARIWISATA DAN BISNIS PERHOTELAN Vol 7 No 2 (2026): Jurnal Kajian Pariwisata dan Bisnis Perhotelan
Publisher : Departemen Pariwisata Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/jkpbp.v7i2.90272

Abstract

This study aims to identify Vannaza Eco Farm as a grape agritourism destination based on the 4A concept, consisting of attraction, accessibility, amenities, and ancillary. This study employed a qualitative approach using a descriptive method. Data were collected through observations, interviews, and documentation. The research informants consisted of the manager of Vannaza Eco Farm, the Dencarik Village Government, and local community members selected through purposive sampling. Data were analyzed using three stages: data reduction, data display, and conclusion drawing. The results indicate that Vannaza Eco Farm fulfills the characteristics of a grape agritourism destination. The attraction aspect is reflected in grape-picking activities, the diversity of grape varieties, and grape-based processed products. The accessibility aspect is supported by good road conditions, easy access through Google Maps, and information dissemination via social media. The amenities aspect includes the availability of parking areas, gazebos, toilets, product kiosks, a viewing tower, and facilities supporting grape-picking activities. Meanwhile, the ancillary aspect is demonstrated through the support of the local government, the Integrated Business Service Center (PLUT) of Buleleng Regency, and the local community in product development and destination promotion. Overall, Vannaza Eco Farm meets the four components of the 4A concept and is therefore identified as a grape agritourism destination that integrates agricultural activities, education, and recreation. However, further development should focus on providing directional signage at strategic locations leading to the destination and establishing or involving a Tourism Awareness Group (Pokdarwis) to strengthen management coordination, destination promotion, and community participation in sustainable destination development.
Co-Authors ., Dewa Gede Maha Wijaya Putra ., Gede Witarsa ., Ketut Mei Subaktiada ., KETUT SUYASA ., Komang Budiarsih ., Made Surya Sasmika ., NI KOMANG NILAWATI ., Ni Wayan Erniasih ., Nurlaili Solihatun Nisa ., Wawik Santiawani Agus Ari Pratama Alpia, Bq Nuri Atmaja, N. Bawa Cokorda Istri Raka Marsiti Damiati Damiati - Desak Made Dianita Febriyani Dewa Ayu Yasmini Apriliani Dewa Putu Darmawan Dewi Putu Yuyun Niartha Dra Damiati DWI PUTRA DARMAWAN Ekayani, I. A. P. Hemy Euginia Kewa Basablolon Gede Witarsa . Heni Widyasari, Ni Putu I Gede Agus Pradana Putrawan I Gusti Ayu Ketut Asti Wedayanti I Kadek Sudiana Riana I Made Anom Sutrisna Wijaya I Made Cipta Widiadana Ida Ayu Putu Hemy Ekayani Ida Bagus Satria Harta Widana Indra Sopiani . Inten Ihromi May INTEN IHROMI MAY . Kadek Agustina Puspa Ningrum Kadek Dewi Kariani . Kadek Dewi Kariani ., Kadek Dewi Kariani Kadek Meli Karsita KADEK SUASTIKA . Ketut Mei Subaktiada . KETUT SUYASA . Komang Budiarsih . komang cahya galih pertiwi Komang Evi Candrawati . Komang Mega Putri Komang Suartini . Komang Widi Putrayasa Kusyanda Made Riki Ponga Liantini, Kadek Wina Luh Era Desiyana . Luh Masdarini Made Riki Ponga Kusyanda Made Surya Sasmika . Martha Lisa Br Tarigan May, Inten Ihromi Muh Hairul Rohit Rahman Muhlis Muliana Muliana N. Bawa Atmaja neto, fransiska s.b Ni Kadek Desy Parwati NI KOMANG NILAWATI . Ni Luh Vera Dwiyani Ni Made Mahartini Ni Made Suriani Ni Nyoman Ayu Indah Pratiwi Bimantari . Ni Putu Heni Widyasari Ni Wayan Erniasih . Ni Wayan Sukerti Nurhidayah Nurlaili Solihatun Nisa . Nyoman Putriani . Oryza Armabela Pinem, Menang Suranta Putri, Ketut Windi Tarisa Putri, Komang Mega Putu Dian Prima Kusuma Dewi Putu Kharisma Febriyanti Putu Melyawati Putu Rahayu Puspayanti . R. Sapto Hendri Boedi Soesatyo Saputra, Made Wira Lega Setiawati, Ni Kadek Wawik Santiawani . Yumita Lestari, Ida Ayu